Singapore Noodles
Singapore Noodles are a Chinese takeout favorite for good reason. This noodle dish is seasoned with curry powder and loaded with bell peppers, shrimp, chicken, and sweet sausage for a hearty and tasty one-pot meal!
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 package (6.5 ounces) rice noodle vermicelli (bihon)
- 1/4 pound boneless, skinless chicken breast, sliced thinly
- 1 teaspoon cornstarch
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 tablespoons Chinese wine
- 1 teaspoon sugar
- canola oil
- 1/4 pound shrimp, peeled and deveined
- 4 pieces Chinese sausage, sliced thinly on a bias
- 4 eggs
- 1 onion, peeled and sliced thinly
- 2 cloves garlic, peeled and minced
- 1/2 red bell pepper, seeded, cored, and sliced into strips
- 1/2 green bell pepper, seeded, cored, and sliced into strips
- 2 tablespoons curry powder
- 1 cup bean sprouts
- salt and pepper to taste
Instructions
- 1
In a large bowl, combine vermicelli and enough hot water to cover. Soak according to package directions until softened. Drain well.
- 2
In a small bowl, combine oyster sauce, soy sauce, Chinese wine, and sugar. Whisk together until well-combined. Set aside.
- 3
In a bowl, combine chicken and cornstarch. Stir to fully coat and let stand for about 8 to 10 minutes. Drain well.
- 4
In a wide pan over medium-high heat, heat one tablespoon of oil. Add eggs and cook, breaking into pieces, until just set but still moist. Remove from heat and keep warm.
- 5
Add another 2 tablespoons of oil and heat. Add chicken and cook until color changes. Remove from heat and keep warm.
- 6
Add shrimp and cook just until color changes to pink. With a slotted spoon, remove from wok and keep warm.
- 7
Add more oil if needed. Add Chinese sausages and cook until lightly browned. With a slotted spoon, remove from pan and keep warm.
- 8
Add another 1 tablespoon of oil. Add onions and garlic and cook until softened.
- 9
Add bell peppers and cook until tender yet crisp.
- 10
Add rice noodles, chicken, sausages, and shrimp.
- 11
Add sauce mixture and sprinkle in curry powder. Using tongs, toss gently to combine until noodles are evenly colored.
- 12
Add the scrambled eggs and bean sprouts. Toss for another 1 to 2 minutes or until heated through.
- 13
Season with salt and pepper to taste. Serve hot.